Budget Bean and Vegetable Soup
A hearty, budget-friendly soup packed with protein-rich beans, carrots, and celery, simmered in a savory tomato-based broth. This american-inspired soups (vegetarian) ready in about 45 minutes pairs (15 oz) canned kidney beans, medium, diced carrots, stalks, diced celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 can (15 oz) canned kidney beans
- 2 medium, diced carrots
- 2 stalks, diced celery
- 1 medium, finely chopped onion
- 2 cups tomato sauce
- 4 cups water
- 1 tbsp olive oil
- 2 cloves, minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
- Step 2: Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 2 diced carrots and 2 diced celery stalks, cooking for 5 minutes until softened.
- Step 3: Pour in 2 cups tomato sauce and 4 cups water. Bring to a boil, then reduce heat to low. Add 1 can (15 oz) kidney beans (drained), 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Simmer for 20-25 minutes until vegetables are tender. Taste and adjust seasoning before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Budget Bean and Vegetable Soup take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Budget Bean and Vegetable Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (15 oz) canned kidney beans from drying out.
Can I substitute ingredients in Budget Bean and Vegetable Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Budget Bean and Vegetable Soup for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Budget Bean and Vegetable Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
